Recruitment and retention: What is left to learn?

06 Sep 2022
Food for Thought Stage
Recruitment and Retention
The omnipresent issue of securing and keeping hold of staff isnt fading- if anything, new economic challenges have come in to play over the last few months which are contributing further to the issue. So what options is the industry left with to try to help tackle this problem? Experts from across the hospitality landscape come together to share what works and what doesnt for them and their staff.
Paul Hargreaves, Chief Executive - Cotswold Fayre
Mary Lynch, Key Account Manager - Lucky Saint
Emma Mosey, Owner & Curator of Happiness - Yolk Farm Kitchen
Annie Gale, Head of RAW Talent & Apprenticeships - COOK Trading Ltd
Emma Lawson, Food Production & Bakery Manager - Keelham Farm Shop

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